Chicken Alfredo Pasta

 On a cold, blustery night, nothing warms the bones like comfort food. And what could be more comforting than a big bowl of chicken alfredo pasta? This recipe is so simple and includes just five ingredients. The dish only takes about twenty minutes to throw together and comes in under 350 calories.


Chicken Alfredo Pasta


Ingredients: 

1 pound pasta dough, flour for dusting or with 

1 large egg as a replacement

2 tablespoons olive oil or water, salt and pepper to taste. 

1 clove of garlic finely minced. 

3 cups chicken broth or vegetable broth

2 tablespoons butter or margarine (or extra virgin olive oil) 

2 tablespoons all-purpose flour 

4 cups milk (low fat)

4 ounces Parmesan cheese rind removed; freshly grated nutmeg and salt and pepper to taste. 

1/2 cup frozen peas.



Preparation: 

1. Cover the pasta dough with a damp cloth. Let rise for at least 30 minutes, or until the dough is almost doubled in size. 2. Using your hands, roll the dough out on a lightly floured board and cut it into rectangles about 10 inches by 10 inches. 3. In a heavy skillet, heat the oil or water over low heat and cook the pasta nuggets for about 4 minutes, turning once to cook on all sides; this should give you some "al dente" noodles to use later in your Alfredo sauce (I like my pasta al dente). 

4. To the same skillet, stir in the garlic and cook it for a couple of minutes; then add the broth, butter, and flour. Stir well until hot and bubbly. Add the milk to the sauce, stirring well; bring to a simmer over low heat, stirring with a wooden spoon until thickened. 

5. Remove from heat and add most of the Parmesan cheese, nutmeg (and extra salt & pepper if needed). Then stir in the remaining cheese until blended with the sauce. 

6. Beat well in a large bowl or blender until smooth or desired consistency is reached (do not over-process). Add peas at this point if desired. 

7. Pour into a greased 8x8 baking dish and top with the rest of the Parmesan. Bake at 350 degrees for about 30-40 minutes.

-Keeps well in the refrigerator for several days or freezes for later use!

-To reheat: Place the baking dish in a large pot with just enough water to cover the bottom; bring to a boil and boil again until heated through. Just before serving, stir well and add salt & pepper to taste. This will allow the sauce to thicken as it cools.


Chicken Alfredo Pasta